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Thai Tom Yum Soup with Shrimp Creamy Style

A comforting and flavorful soup that combines the spicy and tangy notes of traditional Tom Yum with a creamy twist.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 275
Ingredients Method Notes

Ingredients
  

For the soup base
  • 4 cups water or unsalted chicken stock Use chicken stock for a richer flavor.
  • 2 stalks lemongrass Use only the bottom half for the best flavor.
  • 10 slices galangal Cut into thin rounds for an aromatic depth.
  • 6 leaves makrut lime leaves These add a unique and fragrant zest.
  • 1-3 pieces Thai chilies Adjust to your heat preference.
  • 350 g medium-sized shrimp Shell-on and head-on for maximum flavor.
For the creamy texture
  • ½ cup evaporated milk or full-fat coconut milk Adds creaminess and flavor.
  • ¼ cup Thai chili paste (nam prik pao) A key ingredient that ties all flavors together.
  • 3 Tbsp fish sauce For umami boost.
  • ¼ cup lime juice Freshly squeezed for best taste.
  • big handful chopped sawtooth coriander or cilantro For garnish and freshness.
For the mushrooms
  • 3-4 cups mushrooms Oyster or straw mushrooms work beautifully.
For serving
  • as needed Jasmine rice Pairs perfectly with the soup.

Method
 

Preparation
  1. Rinse the shrimp under cold water, peeling and deveining. Place shells and heads into a stock pot.
  2. Sauté the shrimp shells over medium heat until slightly browned and fragrant. Add the water or chicken stock and bring to a boil. Simmer for about 5 minutes, then remove the shells.
  3. Smash the lemongrass with the back of a knife, tear lime leaves and chop chilies. Add to simmering stock and cook for another 5 minutes.
  4. Pour in the evaporated milk (or coconut milk), fish sauce, and Thai chili paste. Stir and bring back to a gentle boil.
  5. Add mushrooms and cook for 1-2 minutes until tender.
  6. Add shrimp to the pot and cook for 3-4 minutes until opaque.
  7. Remove from heat, stir in lime juice and coriander; adjust seasoning if needed.
  8. Serve over jasmine rice or enjoy on its own.

Notes

This soup is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. You can prepare the stock a day in advance.